Ice available at corner store next to event
Make checks payable to: CHHF, PO Box 853, Fillmore, CA 93016
Only applications with fees will be accepted
Contact Roger Campbell with questions: rognfillmore@aol.com

Waiver of liability: I agree to indemnify, defend and forever save and hold harmless the City of Fillmore, Bennettâs Honey Farm, California Honey Harvest Festival, KCBS and CBBQA, each of their respective affiliates and related entities, and their respective principals, shareholders, members, partners, officers, directors, employees, representatives, tenants, agents, contractors and volunteers from and against any and all damages, claims, losses, demands, costs,
expenses (including attorneysâ fees and costs), obligations, liens, liabilities, actions and causes of action,
threatened or actual, which any one may suffer or incur arising directly or indirectly out of or in
connection with the provision of the Products and Services or the failure of Vendor to provide the
Products and Services in accordance with the terms of this agreement, except to the extent arising from
the negligence or willful misconduct of California Honey Harvest Festival. The foregoing indemnification shall survive any
termination or the expiration of the term of this agreement.
Further, I hereby grant full permission to the event organizers and/or agents authorized by them and to
each of the entities and individuals listed above, to use any photographers, video tapes, recordings or
any other record of the event for any legitimate purpose.
In addition, I agree to abide by all rules of KCBS and CBBQA and hereby assume full legal
liability and responsibility for the behavior of my team members and guests.

Signature of Head Cook: X __________________________________________________

All BBQ Teams:

Water, ice available; ashâdump onâsite; power, trash cans, meat waste cans at all sites
Set Up: Friday, June 13, 2014 any time after 8:00am
Tear Down: On Saturday June 14, 2014 after 4:00pm or on Sunday

$250 ($300 after May 1st)

Details will be posted on our and CBBQA websites***

Team meeting at 7:00pm
Entertainment on Saturday

Honey Farm Activities

Activities in the park include arts/craft vendors, food vendors, educational speakers on beekeeping and the importance of bees in maintaining balance and production of many of our agriculture trees and plants. Also scheduled is live musical entertainment.
There will be 3 train rides to Bennett's Honey Farm, just east of Fillmore. The trains depart at 10:00am, 12:30pm and 3:00pm. During the Â½ hour ride to the farm, there will be trackside demonstrations from actual beekeepers in their normal protective bee "suits' displaying how they "smoke" the bees in order to remove the frames so they can extract the honey and honeycombs. A docent will be on-board the train narrating the demonstration and describing the rural scenery. Once at Bennett's Honey Farm, passengers will be led by a docent for a tour of the processing facility. The only way to experience the "behind the scenes" tour is to take the train ride during the CA Honey Harvest Festival.

PC rules

Food Purchase and Transportation The safest way to operate a food booth is to purchase the food on the day of the event. Food may be purchased from a grocery store or prepared foods may be purchased from restaurant. Take all food directly to the booth for preparation or sale. Any preparation must be done in the booth or at an approved kitchen, such as a restaurant, school or church kitchen â not in a private home.
Transporting Cold Foods in an Ice Chest Transport cold foods in
an ice chest from a restaurant or other approved kitchen. Ensure the level of ice is equal to the level of food instead of placing food on top of ice. Maintain cold food at 45Âº F or lower.

Thermometers Must Be Accurate To Within + or - 2Âº F
To ensure that potentially hazardous foods are held and cooked to the proper temperature, the thermometer is one instrument food handlers cannot do without. These styles of thermometers may be purchased in many supermarkets for about $8-$12.

Hot Holding
Cooked food must be held at 135Â°F or higher. Food may be held in chafing dishes, steam tables, and slow cookers. DO NOT use cooking equipment to keep food warm. Cooking equipment is for cooking only.
Hot holding equipment must be capable of maintaining the internal temperature of potentially hazardous foods at 135Â°F or above during service, display or holding periods. Use a probe thermometer to verify proper food temperature. Leftovers may not be used in the booth. Hot held foods that have not been used by the end of the day must be discarded.
Gloves Are Required if: Your nails are polished, artificial, rough, or long

Hand washing facility requirements:
1. Booths that handle only prepackaged food such as bottled or canned beverage, chips, candy bars etc. do not require a hand washing setup. 2. Booths in which open food is handled are required to have a hand washing facility located inside the booth. 3. Each hand washing facility shall be equipped with hot (120ÂºF) and cold running water, hand soap, single-use paper towels and a waste tank to catch the wastewater. 4. At least 5 gallons of water must be provided to each booth requiring hand-washing facilities 5. Approved hand washing facilities must be provided within or immediately adjacent to food handler restrooms. 6. Alternative hand washing facilities may be allowed when deemed adequate by the Environmental Health Division.
2. For one and two day events 2- 2 Â½ water jugs a 7 Â½ gray water container (small kitchen trash can), soap dispenser and paper towels will be sufficient.

Customers expect food booths to be clean and assume that you will handle their food safely. A clean and organized booth creates a good impression and helps to make a safe, pleasant environment for everyone. However, it is important to remember that even though the booth looks clean it could be contaminated so, once you have cleaned the cutting boards, dishes, utensil, equipment and counter tops with hot, soapy water and rinsed with water, you must sanitize all food contact surfaces.

Chlorine
Chlorine is the most commonly used sanitizer. It kills most of the disease-causing bacteria and viruses that washing and rinsing leave behind. To prepare a sanitizing solution with the approved concentration of chlorine-base chemical sanitizer you first need to know the proper level of chlorine. This level is 100 parts per million (ppm). This ppm is a ratio of water and sanitizer, which has been determined to be an adequate level to sanitize food contact surfaces. The amount of sanitizer to be mixed depends on the concentration of the sanitizer solution so read the instructions.
Example: To prepare a solution of 100 ppm concentration of available chlorine use the following sanitizer to water ratio:
When using a 5.25% sodium hypo-chlorite liquid chlorine (commercial grade, non-perfumed) add Â½ oz per gallon of warm water.
California Required Sanitizer Concentrations and Contact Times:
For chlorine sanitizer ensure the utensils are submerged in the sanitizer for a minimum of 30 seconds.
â¢ Chlorine: 100 ppm for 30 Seconds

Cleaning Cloths
Food contact surfaces such as cutting boards and slicers must be sanitized between each use. Cleaning cloths and a sanitizer solution must be used and kept inside the booth.
To maintain the cleaning cloth in working condition you must do the following:
â¢ Store in a bucket with sanitizing solution when not in use.

â¢ Use for one purpose only unless washed and sanitized.
â¢ Replace the sanitizing solution when it becomes cloudy.

Utensil Washing (I WILL BE PROVIDING 3 COMPARTMENT SINKS)
Utensils and cutting boards must be properly washed, rinsed and sanitized using a three compartment sink either within the booth or shared by up to 4 booths handling open food.
The 3-compartment sink may be placed outside the booth but shall have over-head protection. The sinks shall be large enough to accommodate the largest utensil.
The 3-compartment sink must have two drain boards. The first drain board is to be used for soiled utensils. The second drain board is to be used for air-drying clean, sanitized utensils.
â¢ The first sink compartment shall be labeled âwashâ and hold hot, soapy water.
â¢ The second sink compartment shall be labeled ârinseâ and hold clear warm rinse water.
â¢ ï The third sink compartment shall be labeled âsanitizerâ and hold 100 ppm of chlorine (submerge utensils in the sanitizer for 30 seconds) or 200 ppm of âQuatâ. (Submerge utensils in the sanitizer for 60 seconds).

Food obtained from an unknown source or an unpermitted facility runs a higher risk of being contaminated. So ensure food has been purchased from approved sources which are inspected by the County Environmental Health Division such as a grocery store, restaurant, or a school kitchen. NO FOOD SHALL BE PREPARED OR STORED IN A PRIVATE HOME.

Physical and Chemical Contamination
Physical hazards include dirt, hair, broken glass, shell or bones, and other objects. The following are food safety controls:
â¢ Clean can openers before and after each use.
â¢ Do not use glass to scoop ice (use food grade scoops).
â¢ Do not chill glasses or food items in the ice that will be used for drinks.
â¢ Maintain nonfood items separate from food and food related surfaces.
â¢ Do not store toothpicks or non-edible garnishes on shelves above food storage or preparation areas.

A floor is required when on grass or dirt

A tarp qualifies as a floor as long as it covers the area completly

On-Site Rules and Regulations

A mandatory Cooks' Meeting will be held at 7:00 p.m. on Friday to go over the rules and to answer any questions about the current contest or about the series as a whole. The Festival Director will communicate the location.

A mandatory Judges' Meeting will be held at 10:30 a.m. on Saturday to review the rules. . The Festival Director will communicate the location.

Festival Director will be on-site by 8:00 a.m. on Friday.

Official load in time is 8:00 a.m. on Friday.

Official Power Time: Friday 12:00 p.m. â Sunday 4:00 p.m.

No cooking of any kind may begin until meat has been inspected by the Official Meat Inspector. Meat inspection will be on Friday between 9:00 a.m. - 4:00 p.m. (If a team CANNOT arrive in time for this inspection they must make alternative arrangements IN ADVANCE by contacting the Festival Director.

Teams are allowed to distribute samples to the public only one per ticket.

Pits must be clean.

There must be no cigarette or cigar smoking, no dipping snuff and no chewing tobacco while handling the meat or preparing it for competition.

Cleanliness of the cook, assistant cooks and contest area is required, and the use of rubber or plastic gloves while handling the meats is mandatory.

Cook sites will be supplied with up to 20 amps of electricity; generators may be permitted with prior approval from the Series Director. Water sources will be available.

Reminder: Each cook team must have an approved fire extinguisher on site.

Contestants must provide all needed equipment and supplies.

Pits, cookers, props, trailers, tents or any other equipment including generators may not exceed the boundaries of the team's assigned cooking space. Each team will have up to a 40 x 20 space.. Every effort will be made to accommodate your cooking equipment. Space will be used as efficiently as possible. All seasoning and cooking of product must be done within the confines of the team's assigned space.

There will be an optional peopleâs choice contest on Sunday.

A 9"x 9" Styrofoam container will be provided for each entry. Each team must submit enough pieces or enough of each entry for a table of six (6) judges. We encourage you to include as many portions as container space allows.

All competitions will be blind judging only: Entries must be submitted in the numbered boxes provided by the contest representatives. The team number must show on top of the container at turn in. Boxes will then be re-numbered by the contest officials for submission to the judges.

A container will be provided for hot ashes. After cooking is completed, please use this container to avoid fires and to help keep your area clean.

It is the responsibility of the team to see that their assigned cooking space is kept clean and policed following the contest. All fires must be put out and all equipment removed from site. It is imperative that cleanup be thorough

Load out for teams will be from 5:00 p.m. until 7:00 p.m. on Saturday. Teams are permitted to stay overnight on Saturday and encouraged to participate in a secondary Peoples Choice Contest on Sunday.

QUIET TIME is applicable from 10:00 p.m. until 7:00 a.m. Excessive use of radios or amplifying equipment will not be allowed at any time and is grounds for disqualification; therefore, the considerate use of such equipment MUST be observed at all times.

No political signage is permitted.

It is the responsibility of each team to secure all items when not present. Lock food, beverages and valuables out of sight in vehicles, and extinguish all fires/flames, unplug outlets, secure pits, chairs, ice chests and store alcohol in locked containers.

No motorized vehicles other than those used for loading in and out are permitted. This includes golf carts, mopeds, scooters, ATVs and go-carts.

Decisions of the judges, KCBS, are final.

Bennettâs Honey Farm reserve the rights to add, remove and or edit any of the above rules and all entered teams will be given notice of any changes